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Home » Recipes » Artemis Callipygia Witbier
Artemis Callipygia Witbier
Style:    Witbier
Brewed by:    Cullen Davis
Batch Size:    5.0 Gallons
Boil Time:    60 Minutes
Actual OG    1.046
Est. IBU    13.0 IBUs
Efficency    70%
Est. Color    3.3 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt Dingeman 4.0 lbs 45.7%
Torrified Wheat 4.0 lbs 45.7%
Flaked Rye Domestic 0.75 lbs 8.6%
Name Form Alpha Amount Time
Styrian Goldings Pellets 5.25% 0.25 oz 60
Czech Saaz Pellets 3.5% 0.25 oz 60
Styrian Goldings Pellets 5.25% 0.25 oz 20
Man. Code Name Type Amount (Starter)
White Labs WLP400 Belgian Wit Ale Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash In 120°F 15 minutes Infusion
Sac Rest 150 F 60 minutes Decoct/Direct
Mashout 168 F 10 minutes Decoct/Direct
0.25 oz Bitter Orange Peel (at knockout)
0.25 oz Crushed Coriander (at knockout)

Cullen brought this Wit beer to the July 2005 meeting as an example of the club's style of the month (Wits, Saison and Biere de Garde). Named for a pivotal person in CtD's life, this wit beer caught a lot of attention from club members for being a top notch example of a Wit beer.

Striking the right balance between hops, wheat and spice this beer is a clean cold summer beer and a great way to draw people to the fold with an award winning beer. (This beer won the club's monthly tasting and Cullen won himself a stein for his efforts)

Brewer's Notes

My fellow Wit-heads, I'm glad you found it to be good-looking enough to brew. I know that It made one dang fine beer. I had a lot of fun and good success with the style over the past few years. The rest of the club can attest. When I brewed this, I started with a low-temp protein rest at 120F or so for about 15 min. I stepped it up for saccarification rest at about 150, then to mashout at 178. So, do a mostly standard step-infusion mash with the addition of the protein rest, gearing your sacc. rest toward making a drier beer. The only odd twist is that when I brew at home in my apartment, I'm on the stove top and it would take forever to step up on one burner, so I do a kind of quickie-decoction (and yes, I do actually bring the decocted grain portion to a boil) to step up just to take advantage of two burners at once. The interesting thing is, from an account I read of early witbier brewing, they used an exceedingly elaborate mash schedule involving multiple decoctions, with divided portions at different temperatures in up to four vessels at various stages. Thank goodness for modern brewing science!

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.